Is dry frying or wet frying of roti bamboo
Traditional cooking, roti bamboo does not need to be fried. Dry rotis get burnt as soon as they are fried. Wet rotis use a lot of oil and are hard to chew. You really want to deep fry, only hang a thin layer of starch gravy on the outside. First of all, put the roti in the water to soften, and then fish up to dry the water, and then, with a fast fire for deep-frying, you can deep-fry the roti as beautiful as the roti sold in the market.
The fried roti is not required to be soaked, it is directly fried. If you soak it, the rotis will rot and there will be a lot of water in the rotis, and then you will not be able to deep fry it.
Detailed steps for deep-frying rotisserie bamboo
1, put the rotisserie bamboo into boiling water to soak, until the rotisserie bamboo is soft and no hard center removed, cut into 3.5 cm long section, put into a bowl, add salt, cooking wine, sesame oil, monosodium glutamate marinade for 10 minutes.
2, take a small bowl, put the pepper, add the right amount of warm water to soak, until the water changes color, pepper becomes soft, pick out the pepper do not, leave the juice; chopped green onions, squeeze out the green onion juice, together with the pepper juice into the bowl of bamboo and mix well, take another bowl, beat the egg, add starch, mix into egg paste.
3, the pot rack on the fire, put the oil to five or six percent hot, will be well mixed bamboo dipped in egg paste, one by one into the pot to fry, with medium heat and fry to the surface of the hair straight, the internal cooked, fish out of the oil control, the original pot back to the fire, to be the oil temperature rises to seven or eight percent of the heat, put into the re-frying to the surface of the crispy quickly fish out, control the net residual oil, put in a plate can be eaten.
Introduction of fried bean curd bamboo
Fried bean curd bamboo, is a favorite traditional Chinese food, with a strong soybean flavor, as well as other soybean products do not have a unique taste. It is yellowish-white in color, oily and translucent, rich in protein and a variety of nutrients, with good brain function. Can meat, vegetarian, burn, fried, cold, soup, etc., eat the fragrant and refreshing, unique flavor.
Fried bean curd how to fry
Ingredients :
bean curd, pork, scallions, oil, salt, chicken broth, soy sauce, each appropriate amount.
Directions:
1, carrot bamboo with scissors cut into small pieces.
2, hot pot of oil, oil temperature of 3 into the heat into the bamboo fried on low heat until golden brown, remove the dry oil Sheng pot, put the warm water to soak the soft control of dry water put dry starch and mix well to be used.
3, scallions cleaned and chopped. Pork cleaned and sliced put salt, soy sauce, water starch, oil, mix well and wait for use.
4, the pot on the fire into the oil, burned to 5 into the heat, under the pork slices fried scattered. Under the bamboo put a small amount of water, salt, chicken essence, scallions, stir-fry, sprinkle with scallions can be.